ChocNut Porter

All Grain Recipe

Submitted By: Nickvd13 (Shared)
Members can download and share recipes

Brewer: Nick
Batch Size: 5.28 galStyle: American Porter (20A)
Boil Size: 7.99 galStyle Guide: BJCP 2015
Color: 35.3 SRMEquipment: Braumeister 20L
Bitterness: 38.7 IBUsBoil Time: 80 min
Est OG: 1.066 (16.2° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
2.00 g Calcium Chloride (Mash 60 min) Misc 2
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.50 g Baking Soda (Mash 60 min) Misc 4
8 lbs 13.10 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5
1 lbs 6.93 oz Munich Malt - 10L (10.0 SRM) Grain 6
15.87 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7
15.87 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8
11.99 oz Chocolate Malt (350.0 SRM) Grain 9
7.76 oz Black (Patent) Malt (500.0 SRM) Grain 10
1 lbs 5.16 oz Light Dry Extract (8.0 SRM) Dry Extract 11
0.39 oz Topaz [17.0%] - Boil 60 min Hops 12
0.81 oz Willamette [5.5%] - Boil 30 min Hops 13
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 14
0.81 oz Willamette [5.5%] - Boil 15 min Hops 15
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 16
0.39 oz Goldings, East Kent [5.0%] - Steep 10 min Hops 17
0.39 oz Willamette [5.5%] - Steep 10 min Hops 18
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 19

Notes

Date - 13/2/16 Protein rest 53c for 15 Mash at 68c for 30min Mash at 69c for 30min Then mashout at 74c Mash PH: 5.18 Boil PH: 5.xx Pre boil o.G - 1.059 O.G 1.065 F.G 1.0 18/2 pitched yeast and added 220g and 100g dme to flask with 1 litre wort pitched into fermenter. bubling away next evening. * Willamette was a mix of wil and styrian Finned and kegged 15 minute whirlpool 20 min = flameout Steeped = cubed

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine